Coconut Crust

Jun 25, 2007

Have a yen for the tropics? This flavorful pat-in-the-pan pastry is made with shredded coconut. We used this crust with our Tropical Lime and Mango Pie, but if you're a coconut lover, it would be great with other fillings, too!

Advertisement - Continue Reading Below

Cal/Serv:
130

Yields:
1

Cook Time:
0
hours
25
mins

Total Time:
0
hours
35
mins

Ingredients

1
c.
all-purpose flour

1/2
c.
sweetened flaked coconut

2
tbsp.
sugar

6
tbsp.
margarine or butter

Directions

Preheat oven to 375 degrees F. Grease 9-inch pie plate.

In food processor with knife blade attached, pulse flour, coconut, and sugar until coconut is finely ground. Add margarine or butter and 1 tablespoon cold water, and pulse several times until fine crumbs form.

Sprinkle crumbs evenly in pie plate. With fingers, press crumbs together on bottom and up side of pie plate, making a small rim.

Bake crust 20 to 25 minutes or until lightly golden, loosely covering crust with foil during last 10 minutes of baking if it begins to overbrown in spots. Cool on wire rack.

A Part of Hearst Digital Media
Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.